"is traditionally made from sheep's milk. Fage International S.A. began straining cows milk yogurt for industrial production in Greece in 1975, which is when it launched its brand ""Total"". A type of strained yogurt named ymer is available. In contrast to the Greek and Turkish variety, only a minor amount of whey is drained off in the production process. Ymer is traditionally consumed with the addition of ""ymerdrys"" (lit.: ymer-sprinkle), a mixture of roasted bread crumbs of ""rugbrød"" rye bread mixed with brown sugar. Like other types of soured dairy products, ymer is often consumed at breakfast. Strained yogurt topped"
"without being pronounced itself, which is reflected in some languages' versions of the word (e.g. Greek γιαούρτι ""giaoúrti"", French ""yaourt"", Romanian ""iaurt""). In English, the several variations of the spelling of the word include ""yogurt"", ""yoghurt"", and to a lesser extent ""yoghourt"" or ""yogourt"". Analysis of the ""L. delbrueckii"" subsp. ""bulgaricus"" genome indicates that the bacterium may have originated on the surface of a plant. Milk may have become spontaneously and unintentionally exposed to it through contact with plants, or bacteria may have been transferred from the udder of domestic milk-producing animals. The origins of yogurt are unknown, but it"
"Yogurt Yogurt, yoghurt or yoghourt ( or ; from ) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ""yogurt cultures"". The fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is commonly available worldwide and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not, even"
"the Elder, who remarked that certain ""barbarous nations"" knew how ""to thicken the milk into a substance with an agreeable acidity"". The use of yogurt by medieval Turks is recorded in the books ""Dīwān Lughāt al-Turk"" by Mahmud Kashgari and ""Kutadgu Bilig"" by Yusuf Has Hajib written in the 11th century. Both texts mention the word ""yogurt"" in different sections and describe its use by nomadic Turks. The earliest yogurts were probably spontaneously fermented by wild bacteria in goat skin bags. Some accounts suggest that Indian emperor Akbar's cooks would flavor yogurt with mustard seeds and cinnamon. Another early account"
"Go-Gurt Go-GURT, also known as Yoplait Tubes in Canada and as Frubes in the United Kingdom, is an American brand of low-fat yogurt for children. It is squeezed out of a tube directly into the mouth, instead of being eaten with a spoon. It was introduced by General Mills licensed Yoplait in 1998 as the first yogurt made specifically for kids. Stephen Kaufman of Green Bay, WI, a food scientist, and Jim McGuire, a research and development technician, came up with the invention while working for General Mills in the late 1980s after Kaufman was browsing through a women's magazine"
"Dahi (curd) Dahi (Hindi/Marathi: दही, Urdu: دہی ""dahī""; Bengali: দই, Assamese: দৈ, Sylheti: ꠖꠂ ""doi""; Tamil: தயிர் ""thayir"", Telugu: పెరుగు ""perugu"", Malayalam: തൈര് ""tayir"") is a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk. It is popular throughout the Indian subcontinent. The word ""curd"" is used in Indian English to refer to (naturally probiotic) homemade yogurt, while the term ""yogurt"" refers to the pasteurized commercial variety known as ""heat treated fermented milk"". Dahi is made by bacterial fermentation of milk. In this process lactose in"
"The word ""dahi"" seems to be derived from the Sanskrit word ""dadhi"" (""sour milk""), one of the five elixirs, or panchamrita, often used in Hindu ritual. Sweetened dahi (""mishti doi"" or ""meethi dahi"") is common in eastern parts of India, made by fermenting sweetened milk. While cow's milk is considered sacred and is currently the primary ingredient for yogurt, goat and buffalo milk were widely used in the past, and valued for the fat content (see buffalo curd). Dadiah or dadih is a traditional West Sumatran yogurt made from water buffalo milk, fermented in bamboo tubes. Yogurt is common in"
"kids - meaning third graders - have it today. Go-Gurt Go-GURT, also known as Yoplait Tubes in Canada and as Frubes in the United Kingdom, is an American brand of low-fat yogurt for children. It is squeezed out of a tube directly into the mouth, instead of being eaten with a spoon. It was introduced by General Mills licensed Yoplait in 1998 as the first yogurt made specifically for kids. Stephen Kaufman of Green Bay, WI, a food scientist, and Jim McGuire, a research and development technician, came up with the invention while working for General Mills in the late"
"and fast food. Dahi (curd) Dahi (Hindi/Marathi: दही, Urdu: دہی ""dahī""; Bengali: দই, Assamese: দৈ, Sylheti: ꠖꠂ ""doi""; Tamil: தயிர் ""thayir"", Telugu: పెరుగు ""perugu"", Malayalam: തൈര് ""tayir"") is a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk. It is popular throughout the Indian subcontinent. The word ""curd"" is used in Indian English to refer to (naturally probiotic) homemade yogurt, while the term ""yogurt"" refers to the pasteurized commercial variety known as ""heat treated fermented milk"". Dahi is made by bacterial fermentation of milk. In this"
"is thought to have been invented in Mesopotamia around 5000 BC. In ancient Indian records, the combination of yogurt and honey is called ""the food of the gods"". Persian traditions hold that ""Abraham owed his fecundity and longevity to the regular ingestion of yogurt"". The cuisine of ancient Greece included a dairy product known as oxygala () which is believed to have been a form of yogurt. Galen (AD 129 – c. 200/c. 216) mentioned that oxygala was consumed with honey, similar to the way thickened Greek yogurt is eaten today. The oldest writings mentioning yogurt are attributed to Pliny"
"and named it ""pelnan,"" meaning ""ear bread"". It was adopted in Russia in the 17th century, where the dish is referred to as ""pel'meni"". In modern times, chicken broth is often used as a substitute for the yogurt broth. A theory about the words' etymology is that the word comes from the Turkic word “""düşbərə.”"" The words ""tosh"" and ""dash"" mean ""filled up"" and ""spill out"", and ""berek"" means ""food"" (dishes made from dough). This alludes to the fact that ""düşbərə"" should be added in when the water is boiling and spilling out of the saucepan. A common joke regarding"
"Soy yogurt Soy yogurt, also referred to as Soya yogurt, Soygurt or Yofu (a portmanteau of yogurt and tofu), is yogurt prepared with soy milk. Soy yogurt is made using soy milk, adding yogurt bacteria (""Lactobacillus delbrueckii subsp. bulgaricus"" and ""Streptococcus salivarius subsp. thermophilus""), sometimes adding sweeteners such as fructose, glucose, or sugar. It is suitable for vegans, ovo-vegetarians, for people with PKU or other dangerous diseases, and for those with lactose intolerance or milk allergy, as the bacteria for shop-bought soy yogurt are usually not grown on a dairy base. Due to certain recurring doubts and controversies about the"
"sugar found in dairy products. In 2010, the European Food Safety Authority (EFSA) determined that lactose intolerance can be alleviated by ingesting live yogurt cultures (lactobacilli) that are able to digest the lactose in other dairy products. The scientific review by EFSA enabled yogurt manufacturers to use a health claim on product labels, provided that the ""yogurt should contain at least 10 CFU live starter microorganisms (""Lactobacillus delbrueckii"" subsp. ""bulgaricus"" and ""Streptococcus thermophilus"") per gram. The target population is individuals with lactose maldigestion."" Yogurt Yogurt, yoghurt or yoghourt ( or ; from ) is a food produced by bacterial fermentation"
"""Jo-Jo"""" in German, and yoghurt/yogurt/yoghourt ""Jog(h)urt"""" [mostly spelled with h]). The letter is also used in many geographical names, e.g. ""Bayern"" Bavaria, ""Ägypten"" Egypt, ""Libyen"" Libya, ""Paraguay"", ""Syrien"" Syria, ""Uruguay"", ""Zypern"" Cyprus (but: Jemen"" Yemen, Jugoslawien"" Yugoslavia). Especially in German names, the pronunciations or occur as well – for instance in the name ""Meyer"", where it serves as a variant of , cf. ""Meier"", another common spelling of the name. In German the y is preserved in the plural form of some loanwords such as ""Babys"" babies and ""Partys"" parties, celebrations. A that derives from the ligature occurs in the"
"Matzoon Matzoon ( ""matsun"") or Matsoni ( ""mats'oni"") also known as Caspian Sea yoghurt in Japan() is a fermented milk product of Armenian origin, found in Caucasian cuisine, particularly in Armenia and Georgia. It is very similar to yogurt. It is made with ""Lactobacillus acidophilus"" (original only), ""Lactobacillus delbrueckii"" subsp. ""bulgaricus"" and ""Streptococcus thermophilus"" lactic acid bacteria. Matzoon is made from cow's milk (mostly), goat's milk, sheep's milk, buffalo milk, or a mix of them and a culture from previous productions. The name of the product originates from Armenian ""matz"" (sour, glue). The product is widely mentioned by medieval Armenian"
"reduce their intake of free sugars to less than 10%, and encouraged a reduction to below 5%, of their total energy intake. The etymology reflects the spread of the commodity. From Sanskrit (""śarkarā""), meaning ""ground or candied sugar,"" originally ""grit, gravel"", came Persian ""shakar"", whence Arabic (""sukkar""), whence Medieval Latin ""succarum"", whence 12th-century French ""sucre"", whence the English word ""sugar"". Italian ""zucchero"", Spanish ""azúcar"", and Portuguese ""açúcar"" came directly from Arabic, the Spanish and Portuguese words retaining the Arabic definite article. The earliest Greek word attested is (""sákkʰaris""). The English word ""jaggery"", a coarse brown sugar made from date palm"
"of yogurt, ヨーグルト (yo-guruto). Go-Gurt is also available in Australia where they are known as ""Yoplait Go-GURT or simply ""Go-GURT"". There is also another brand available in Australia known as ""Yoplait Smackers"" and is aimed at young girls. Generally, each box comes with two different flavors. A limited edition in 2009 had 2 flavors represented by cave people reminiscent of The Flintstones. Besides the 'tub' in their names, they would be Lulu and Ook. Go-GURT launched a new campaign titled ""Kids Never Had It So Easy"" August 1, 2017. The campaign features two ""grumpy old fourth graders"" bemoaning how easy"
"these products are obtained by straining yogurt (milk fermented with thermophile bacteria), quark is made from soured milk fermented with mesophile bacteria. Quark is possibly described by Tacitus in his book ""Germania"" as ""lac concretum"" (""thick milk""), eaten by Germanic peoples. However, this could also have meant soured milk or any other kind of fresh cheese or fermented milk product. Although quark is sometimes referred to loosely as a type of ""cottage cheese"", they can be distinguished from the different production aspects and textural quality, with the cottage cheese grains described as more chewy or meaty. The word ""Quark"" (Late"
"meat in Turkey, comprise a small part of contemporary consumption. ""Kuzu çevirme"", cooking milk-fed lamb on a spit, once an important ceremony, is rarely seen. Yogurt is an important element in Turkish cuisine. In fact, the English word yogurt or yoghurt derives from the Turkish word ""yoğurt"". Yogurt can accompany almost all meat dishes (kebabs, köfte), vegetable dishes (especially fried eggplant, courgette, spinach with minced meat etc.), ""meze"" and a specialty called ""mantı"" (folded triangles of dough containing minced meat). In villages, yogurt is regularly eaten with rice or bread. A thicker, higher-fat variety, ""süzme yoğurt"" or ""strained yogurt"", is"
"Curd rice Curd rice (, Kannada: ""ಮೊಸರು-ಅನ್ನ"" (mosaru-anna), ), also called yogurt rice, is a dish originating from India. The word ""curd"" in Indian English refers to unsweetened probiotic yogurt. It is most popular in the Indian states of Tamil Nadu, Karnataka, Telangana and Andhra Pradesh. In the state of Tamil Nadu it is called ""thayir saadam"" and in the states of Telangana and Andhra Pradesh it is called ""daddojanam"" and is offered as ""prasadam"" (blessed food) to devotees in temples. While it is most easily prepared by simply mixing steamed white rice and yogurt, more elaborate methods can be"
"pasteurized or raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of ""Lactobacillus delbrueckii"" subsp. ""bulgaricus"" and ""Streptococcus thermophilus"" bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a certain amount of colony-forming units (CFU) of bacteria; in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter. To produce yogurt, milk is first heated, usually to about 85 °C (185 °F), to denature the milk proteins so that they do not form"
"Italian ""giuncata"" or directly to the medieval Latin ""juncata"". The first recorded use in this sense is in ""The boke of nurture, folowyng Englondis gise"". Elizabeth David, in an article in ""Nova"", dated October 1965, asserts that the word ""junket"" derives from the French ""jonches"", a name for freshly made milk cheese drained in a rush basket."" The article can be found in the collection ""An Omelette and a Glass of Wine"" originally published in London by R. Hale Ltd, 1984. See the chapter titled ""Pleasing Cheeses,"" Page 206. Junket brand rennet custard mix was popular in the United States"
"(nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice consumption on average increases with country income level. The word ""juice"" comes from Old French in about 1300; it developed from the Old French words """"jus, juis, jouis"""", which mean ""liquid obtained by boiling herbs"". The ""Old French ""jus"" ""juice, sap, liquid"" (13c.)...[came] from Latin ""ius"" [which means] ""broth, sauce, juice, soup,"" from PIE root *""yeue""- ""to blend, mix food"" (cognates: Sanskrit ""yus""- ""broth,"" Greek ""zyme"" ""a leaven"", Old Church Slavonic ""jucha"" ""broth, soup,"" """"ukha"""", ""fish soup"")."" The use"
"from Ottoman Salonika, started a small yogurt business in Barcelona, Spain, and named the business Danone (""little Daniel"") after his son. The brand later expanded to the United States under an Americanized version of the name: Dannon. Yogurt with added fruit jam was patented in 1933 by the Radlická Mlékárna dairy in Prague. Yogurt was introduced to the United States in the first decade of the twentieth century, influenced by Élie Metchnikoff's ""The Prolongation of Life; Optimistic Studies"" (1908); it was available in tablet form for those with digestive intolerance and for home culturing. It was popularized by John Harvey"
"classical baked layered dough and cheese dish of Ancient Roman cuisine. Cato included a recipe for placenta in his ""De Agri Cultura"" (160 BC). The word börek derives from the Turkish language and refers to any dish made with ""yufka"". Tietze proposes that the word comes from the Turkic root ""bur-"" 'to twist'. Sevortyan offers various alternative etymologies, all of them based on a fronted vowel /ö/ or /ü/. Tietze's proposed source ""bur-"" (with a backed vowel /u/) for büräk/börek (with fronted vowels) is not included, because sound harmony would dictate a suffix ""-aq"" with a harmonised, backed /q/. Turkic"
"curds. After heating, the milk is allowed to cool to about 45 °C (113 °F). The bacterial culture is mixed in, and that temperature of 45 °C is maintained for 4 to 12 hours to allow fermentation to occur. The word is derived from , and is usually related to the verb ""yoğurmak"", ""to knead"", or ""to be curdled or coagulated; to thicken"". It may be related to ""yoğun"", meaning thick or dense. The sound ğ was traditionally rendered as ""gh"" in transliterations of Turkish from around 1615–1625. In modern Turkish the letter ğ marks a diaeresis between two vowels,"
"to derive from Proto-Indo-European *yugóm (yoke), from verb *yeug- (join, unite). This root has descendants in almost all known Indo-European languages including German ""Joch"", Latin ""iugum"", Ancient Greek ζυγόν (zygon), Persian یوغ (yuğ), Sanskrit युग (yugá), Hittite 𒄿𒌑𒃷 (iúkan), Old Church Slavonic иго (igo), Lithuanian ""jungas"", Old Irish ""cuing"", Armenian լուծ (luç), etc. (all meaning ""yoke""). The verb to ""subjugate"" derives from the Latin form. A ""bow yoke"" is a shaped wooden crosspiece bound to the necks of a pair of oxen (or occasionally to horses). It is held on the animals' necks by an oxbow, from which it gets"
"yogurt was also strained, formed into balls that were allowed to dry in the sun. This preparation is known as չորթան (""dry"" yogurt). An interesting preparation is the use of yogurt and bulgur to make թարխանա (tarkhana). The bulgur is kneaded with yogurt (and sometimes dried mint), dried in the sun, then broken into pieces that are stored in jars (or, traditionally, cloth sacks that were hung from the rafters). The preserved product could then be used in the winter to make soup or stews. Yogurt forms the base of many stews and sauces. Պորանի (porani) is a stew with"
"when it was presented as a health food by scientists like Hungarian-born bacteriologist Stephen A. Gaymont. By the late 20th century, yogurt had become a common American food item and Colombo Yogurt was sold in 1993 to General Mills, which discontinued the brand in 2010. Yogurt (plain yogurt from whole milk) is 81% water, 9% protein, 5% fat, and 4% carbohydrates, including 4% sugars (table). A 100-gram amount provides of dietary energy. As a proportion of the Daily Value (DV), a serving of yogurt is a rich source of vitamin B (31% DV) and riboflavin (23% DV), with moderate content"
"ruled that the wording ""Greek yoghurt"" (rather than Greek-style) misled consumers into thinking the yogurt was made in Greece (yogurt imported from Greece is sold in Britain, and is the only type sold as ""Greek""). On September 3, 2013, Chobani pulled some of its Greek-style yogurt from supermarket shelves after hearing of ""swelling or bloating"" in cups. The company said it has investigated and found a type of mold commonly found in dairy that may be to blame. Chobani announced a voluntary recall on September 5 in cooperation with the FDA. On September 9, 2013, the FDA reported at least"
"been variously described as ""diluted yogurt"" and ""a most refreshing drink made by mixing yogurt with iced water"". According to Shirin Simmons, ""doogh"" has long been a popular drink and was consumed in ancient Persia (modern-day Iran). Described by an 1886 source as a cold drink of curdled milk and water seasoned with mint, its name derives from the Persian word for milking, ""dooshidan"". According to Nevin Halıcı, ""ayran"" is a traditional Turkic drink and was consumed by nomadic Turks prior to 1000 CE. According to Celalettin Koçak and Yahya Kemal Avşar (Professor of Food Engineering at Mustafa Kemal University),"
"importers of milk and milk products until 2016 when both countries became self-sufficient, contributing to a worldwide glut of milk. Throughout the world, more than six billion people consume milk and milk products. Over 750 million people live in dairy farming households. The term ""milk"" comes from ""Old English meoluc (West Saxon), milc (Anglian), from Proto-Germanic *meluks ""milk"" (source also of Old Norse mjolk, Old Frisian melok, Old Saxon miluk, Dutch melk, Old High German miluh, German Milch, Gothic miluks)"". Milk consumption occurs in two distinct overall types: a natural source of nutrition for all infant mammals and a food"
"Roman Catholic, and Jewish religious traditions. The English word ""borscht"", also spelled ""borsch"", ""borsht"", or ""bortsch"", comes from Yiddish ('). The latter derives from the word ('), which is common to East Slavic languages, such as Ukrainian or Russian. Together with cognates in other Slavic languages, it comes from Proto-Slavic ""*bŭrščǐ"" 'hogweed' and ultimately from Proto-Indo-European ""*bhr̥sti-"" < ""*bhares-/bhores-"" 'point, stubble'. Common hogweed ("""") was the soup's principal ingredient before it was replaced with other vegetables, notably beetroot. The beetroot borscht was invented in what is now Ukraine and first popularized in North America by Yiddish-speaking Ashkenazi Jews from Eastern"